Roasted Red Pepper Tomato Soup with Cheesy Croutons
A cozy roasted red pepper and tomato soup blended with spices and served with irresistible cheesy grilled cheese croutons.
Ingredients
Ingredients – Roasted Red Pepper & Tomato Soup
- 3 large red peppers halved and deseeded
- 5 medium tomatoes halved
- 1 large onion quartered
- 1 whole bulb of garlic top sliced off
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp harissa paste optional
- 500 ml vegetable broth
Ingredients – Cheesy Croutons
- 2 slices sourdough bread or any bread you have on hand — crusty white, wholemeal, or multigrain all work well
- Cheese of choice cheddar, mozzarella, or a mix
- Olive oil for grilling
Instructions
- Preheat the oven to 200°C (180°C fan).
- Arrange the red peppers, tomatoes, onion, and the whole garlic bulb on a baking tray.
- Season well with salt and black pepper, then drizzle with olive oil.
- Roast for 35–40 minutes until the vegetables are soft, sweet, and lightly charred.
- Once roasted, remove and peel off the skins from the red peppers and tomatoes. Squeeze out half of the roasted garlic cloves from the bulb.
- Add the peeled roasted vegetables and garlic to a blender.
- Pour in the vegetable broth, then add paprika, cumin, salt, black pepper, and harissa paste (if using).
- Blend until smooth.
- Transfer the soup to a pot and gently simmer for 5–10 minutes, adjusting seasoning to taste before serving.
- To make the croutons, place cheese between two slices of sourdough bread. Brush the outside with olive oil and grill in a pan until golden and melty on both sides. Let it cool slightly, then cut into small crouton-sized cubes. These crunchy, cheesy bites are perfect for dipping and sprinkling over the soup.
Video
Notes
- Roasting the vegetables is key for deep flavour — don’t rush it.
- Adjust harissa to taste or leave it out for a mild soup.
- This soup stores well in the fridge for up to 4 days.
- Freezes beautifully (without croutons).